This Week in America's Test Kitchen: Maple-Glazed Pork Tenderloin

When pork tenderloin is done right, nothing can match its fine-grained, buttery-smooth texture. But even when it's perfectly cooked, this piece of meat can be sorely lacking in flavor. The cooks at America's Test Kitchen knew that a glaze was the perfect way to enhance this bland cut--but only if you could get it to stick. To ensure their coating stayed put, they used a cornstarch-and-sugar mixture to create a textured crust that could hold the sweet glaze. And to make sure the final veneer was thick enough, America's Test Kitchen borrowed a technique used by professional painters, applying it layer by layer after the previous one had dried. The result? Moist, tender meat burnished by a thick, flavor-packed maple coating.

Watch the video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: